Chicken Quesadilla Wellplated Com

A plain cheese quesadilla of the white tortilla + prebagged cheese + microwave-until-melted variety can be made a bit of a joke when describing someone’s ability to “cook,” but this juicy chicken quesadilla is well-above basic. Sauteed, seasoned chicken thighs (or chicken breasts if that’s your preference), fajita-style vegetables, and yes CHEESE make this the best chicken quesadilla recipe. While easy, it will be appreciated by cooks of all levels. I’ve taken to making the chicken vegetable filling in bulk, portioning and freezing it (I love these containers), then pulling one portion out to thaw overnight. Come dinner time, all I need to do is pile it onto a tortilla with freshly shredded cheese and pan fry it to golden perfection. We have dinner ready in 10 minutes! Even if you haven’t made the filling ahead, this cheesy chicken quesadilla is faster than delivery or preheating your oven for frozen pizza. It tastes so much fresher and is better for you too!

How to Make a Chicken Quesadilla

A chicken quesadilla might be easy, but that doesn’t mean you can’t make it the ultimate. For the best chicken quesadilla that’s crispy outside and melty inside with just the right filling-to-cheese ratio, follow these tips:

Be sparing with the oil. If you use too much oil in the pan when cooking, it will make your quesadilla greasy. I usually make my quesadillas in a nonstick pan with either no oil (the tortilla doesn’t usually need it) or a bit of nonstick spray.Grate your own cheese. Ever wondered why your quesadilla cheese isn’t as smooth and melty as your favorite restaurants? Likely you were using prebagged cheese which, while convenient, is coated with a powdery substance to keep it from clumping. Unfortunately, that powder means the cheese does not melt as smoothly.Be patient. I know you want to crank up the heat and just get on with it already, but if you have the pan too hot, the outsides of the tortilla will burn before the cheese is melted inside.Let some of the cheese melt out of the tortilla. Or, even add a little extra cheese on top of the tortilla a few minutes before flipping. That oozy cheese will become snackably golden and crispy.

The Ingredients

Chicken. Tender, protein-packed chicken breast (or thighs) helps make this quesadilla filling, flavorful, and nutritious. Chicken is rich in iron and minerals.

Cheese. The gooey, cheesy inside is a large part of what makes this quesadilla so wonderful. It helps hold the filling together and tastes absolutely scrumptious.

Veggies. To make this chicken quesadilla healthy, I packed it with delicious veggies. Bell peppers and onions add flavor, vitamins, and antioxidants. Spices. Chili powder, salt, and garlic powder add just the right amount of flavor to the quesadilla. Hot Sauce. While optional, you can kick it up with a dash of hot sauce if you please. Whole Wheat Tortilla. Whole wheat tortillas have more fiber than regular tortillas, making them a healthier alternative. They crisp up just as well and taste delish!Toppings. Salsa, guacamole, queso, and sour cream (plain Greek yogurt works well too) are our go-to toppings. You could also add pico de gallo, fresh cilantro, or shredded lettuce.

The Directions

Storage Tips

To Store. Refrigerate leftover quesadilla in an airtight storage container for up to 3 days.To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze the quesadilla in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Large Skillet. Perfect for making easy chicken quesadillas. Cheese Grater. Skip the bagged kind, and use a box grater or a microplane grater to grate your own.Mixing Bowls. With a variety of sizes, this set has everything you need.

Whether you call it in as a pinch-hitter or make it part of your regular meal plan, this hearty chicken quesadilla is a home run!

Add different veggies like zucchini or mushrooms (try this Mushroom Quesadilla too).Switch up the protein by using beans (like in this Breakfast Quesadilla) or pork like this Pulled Pork Quesadilla.Use a different kind of melty cheese like white cheddar.Or, do a little of each to create the custom quesadilla of your dreams!

Baked Chicken Breast or Baked Bone-In Chicken BreastShredded Chicken: See How to Cook Shredded Chicken, Crock Pot Shredded Chicken, or Instant Pot ChickenAir Fryer Chicken BreastGrilled Chicken Breast

I like to use a combination of pepper Jack or Monterey Jack and sharp cheddar cheese. If you prefer, you can swap the sharp cheddar cheese for extra pepper Jack or Monterey Jack.